Vegetables with Sweet Potatoes and Eggplant Curry

Thai Vegetables with Sweet Potatoes and Eggplant Curry Recipe

Region / culture: Thailand | Servings: 4 |

Vegetarian diet

Introduction

This Vegetables with Sweet Potatoes and Eggplant Curry recipe is a delicious and flavorful dish that combines the sweetness of sweet potatoes with the rich and creamy coconut milk curry. The addition of eggplant adds a nice texture and flavor to the dish, making it a perfect meal for vegetarians and curry lovers alike.

History

This recipe is inspired by traditional Thai curry dishes that are known for their bold flavors and aromatic spices. The combination of sweet potatoes and eggplant in a coconut milk curry is a popular dish in Thai cuisine, often enjoyed with steamed rice or noodles.

Ingredients

1 tbsp of oil
375 ml of coconut milk
250 ml of water
1 medium minced onion
1 – 2 tbsp of green curry
10.5 oz (298 g) of diced sweet potatoes
9 oz (255 g) of eggplant cut in fourths
2 tbsp of grated lime rind
6 kaffir lime leaves
2 tbsp of fish sauce
2 tbsp of lime juice
2 tbsp of brown sugar

How to prepare

Place oil in a pan and fry the curry and onion for 3 minutes over medium heat.
Pour the water and coconut milk into the pan, bring to a boil, reduce the heat and let it simmer uncovered for 5 minutes.
Add the sweet potatoes and cook for 6 minutes.
Add the eggplant and lime leaves; simmer everything for 10 minutes until the vegetables soften.
Stir in the fish sauce, lime juice, sugar, and grated rind.
Season with coriander leaves and kaffir lime leaves.
Serve this dish with steamed rice.
If desired, you can substitute Thai peas for the eggplants and season with coriander leaves.

Variations

Add tofu or chickpeas for added protein.
Use different vegetables such as bell peppers, zucchini, or mushrooms.
Customize the level of spiciness by adjusting the amount of curry paste.

Cooking Tips & Tricks

Make sure to cut the sweet potatoes and eggplant into evenly sized pieces to ensure even cooking.

- Adjust the amount of curry paste according to your spice preference.

- For a creamier curry, you can add more coconut milk or coconut cream.

- Feel free to add other vegetables such as bell peppers, zucchini, or mushrooms to customize the dish to your liking.

Serving Suggestions

Serve this Vegetables with Sweet Potatoes and Eggplant Curry with steamed rice or noodles for a complete and satisfying meal.

Cooking Techniques

Simmering

- Stir-frying

Ingredient Substitutions

Use red curry paste instead of green curry paste.

- Substitute soy sauce for fish sauce for a vegetarian version.

Make Ahead Tips

This curry can be made ahead of time and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh cilantro leaves and lime wedges. - Serve in individual bowls with a side of steamed rice.

Pairing Recommendations

Pair this curry with a crisp and refreshing cucumber salad or a tangy mango salad.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a pan over medium heat until warmed through, adding a splash of water if needed.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 6g

- Sugars: 12g

Fats

- Total Fat: 10g

- Saturated Fat: 7g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 150%

- Vitamin C: 20%

- Iron: 10%

- Calcium: 6%

Alergens

Fish sauce may contain fish allergens.

Summary

This Vegetables with Sweet Potatoes and Eggplant Curry is a nutritious and balanced meal that is rich in carbohydrates, healthy fats, and essential vitamins and minerals.

Summary

This Vegetables with Sweet Potatoes and Eggplant Curry is a delicious and nutritious dish that is perfect for a cozy night in or a special dinner with friends and family. The combination of sweet potatoes, eggplant, and aromatic spices in a creamy coconut milk curry is sure to satisfy your taste buds and leave you wanting more. Enjoy this flavorful and comforting dish with steamed rice or noodles for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I had been wandering through the bustling market, my eyes feasting on the vibrant colors and tantalizing smells of fresh produce. As I passed by a small stall, my eyes landed on a handwritten sign that read "Vegetables with Sweet Potatoes and Eggplant Curry". My mouth watered at the thought of such a unique and flavorful dish.

I approached the stall, where an elderly woman with a kind smile greeted me. She explained that the recipe was a family secret passed down through generations, and she was happy to share it with me. She handed me a small slip of paper with the ingredients and instructions written in elegant script.

I rushed home, eager to try out the recipe. I gathered all the ingredients - sweet potatoes, eggplant, bell peppers, onions, garlic, ginger, and a blend of fragrant spices. As I chopped and sautéed, the kitchen filled with the rich aroma of curry and spices, transporting me to a far-off land. I couldn't wait to taste the finished dish.

When it was finally ready, I took a cautious bite. The flavors exploded in my mouth - the sweetness of the potatoes, the earthiness of the eggplant, and the warmth of the spices all melded together in perfect harmony. I knew I had stumbled upon something truly special.

Over the years, I refined and perfected the recipe, adding my own personal touches and variations. I shared it with friends and family, who all raved about its deliciousness. It became a staple at family gatherings and dinner parties, a dish that always elicited oohs and aahs from all who tried it.

One day, while visiting a friend in a distant village, I stumbled upon a small roadside food stand run by an elderly man. He was cooking up a batch of vegetables with sweet potatoes and eggplant curry, and the smell wafting from his cauldron was irresistible. I struck up a conversation with him, and to my surprise, he revealed that his family had been making the same dish for generations.

He invited me to sit and watch as he prepared the dish, his movements swift and practiced. I observed as he added a pinch of this and a dash of that, his hands moving with the grace of a seasoned chef. When the curry was finally ready, he handed me a bowl and urged me to taste it.

I closed my eyes and savored the flavors, transported back to that warm summer day at the market. It was as if I had come full circle, from discovering the recipe to now witnessing it being made by someone who had also inherited the tradition. It was a beautiful moment of connection through food, a reminder of the power and magic of sharing recipes and stories.

As I bid farewell to the old man and made my way back home, I felt a deep sense of gratitude for all the recipes I had collected and cherished over the years. Each one held a story, a memory, a connection to someone or somewhere special. And the vegetables with sweet potatoes and eggplant curry would always hold a special place in my heart, a reminder of the joy and fulfillment that comes from creating and sharing delicious food with loved ones.